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Ceviche

A refreshing and vibrant ceviche recipe made with fresh fish and colorful vegetables, perfect for gatherings or a light meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Latin, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Preparation
  • 1 /2 red onion, thinly sliced adds a sweet and crisp texture
  • 1-1.5 teaspoons kosher salt essential for enhancing flavor; start with 1 teaspoon and adjust to taste
  • 1/4 teaspoon black pepper provides a gentle heat
  • 3/4 cup fresh lime juice (from 4-6 ripe limes) brightens the flavor and cooks the fish
  • 1-2 garlic cloves, very finely minced adds aromatic depth
  • 1 fresh serrano or jalapeño chili pepper, seeded and finely chopped introduces a kick; adjust based on spice preference
  • 1 pound fresh fish (e.g. sea bass, red snapper, halibut, or mahi-mahi), diced into 1/2 inch cubes source of protein
  • 1/4-1/2 cup fresh cilantro, chopped adds freshness and color
  • 1 cup grape or cherry tomatoes, sliced or halved sweet and refreshing
  • 1 cup diced cucumber crunchy and hydrating
  • 1 tablespoon olive oil (optional) adds richness
  • 1 semi-firm avocado, diced (optional) enhances creaminess and healthy fats

Method
 

Preparation
  1. Slice the red onion thinly with the grain and toss it with kosher salt, black pepper, and half of the lime juice. Allow the mixture to sit for 10-15 minutes to develop flavor.
  2. Gently mix in the diced fish, minced garlic, and chili pepper, ensuring all ingredients are evenly distributed.
  3. Stir in the sliced tomatoes, diced cucumber, chopped cilantro, and optional olive oil. Combine all ingredients thoroughly.
  4. Cover the bowl and refrigerate the ceviche for at least 30 minutes, allowing the fish to marinate. Let it sit for 45-60 minutes for a firmer texture.
  5. Before serving, taste the ceviche and adjust seasoning by adding more salt or chilies if desired. Optionally, fold in diced avocado just before serving.
Creamy Avocado Sauce
  1. Blend avocados, cilantro, water, olive oil, kosher salt, coriander, lime juice, garlic, and cracked black pepper until smooth. Adjust the consistency by adding more water or olive oil as needed.

Notes

Serve chilled as an appetizer or light meal. Store in an airtight container in the refrigerator for up to 2 days. You can freeze the ceviche mixture (without the avocado) for up to 2 months, but it's best enjoyed fresh.